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A close-up view of roasted butternut squash halves filled with a savory sausage mixture before the final bake.

Stuffed Butternut Squash (The Only Recipe You'll Ever Need)

This Stuffed Butternut Squash is the ultimate autumn meal, featuring tender roasted squash filled with a savory mixture of sausage, apple, cranberries, and herbs. It's a healthy, hearty, and show-stopping dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash about 3-4 lbs, halved lengthwise and seeds removed
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 lb ground pork sausage mild or sweet Italian
  • 1 medium onion chopped
  • 1 large apple peeled, cored, and chopped
  • 2 cloves garlic minced
  • 1 tsp fresh sage chopped (or 1/2 tsp dried)
  • 1 tsp fresh thyme chopped (or 1/2 tsp dried)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans toasted
  • 1/4 cup breadcrumbs panko or regular

Equipment

  • 1 Baking sheet
  • 1 Large Skillet
  • 1 Sharp Chef's Knife

Instructions
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Brush the cut sides of the butternut squash with olive oil and season generously with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast for 20-25 minutes, or until the squash is tender enough to be pierced with a fork but still firm.
  4. While the squash is roasting, cook the sausage in a large skillet over medium-high heat until browned. Drain any excess fat.
  5. Add the chopped onion and apple to the skillet with the sausage. Cook, stirring occasionally, for 5-7 minutes until they begin to soften.
  6. Stir in the minced garlic, sage, and thyme. Cook for 1 minute more until fragrant.
  7. Remove the skillet from the heat. Stir in the dried cranberries, toasted pecans, and breadcrumbs. Season with salt and pepper to taste.
  8. Once the squash is done, remove it from the oven. Carefully flip the halves over. Scoop out about half of the flesh from each half, leaving a ½-inch border. Add the scooped-out squash to the filling mixture and stir to combine.
  9. Divide the filling mixture evenly between the two squash halves, mounding it on top.
  10. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is heated through and lightly golden on top. Serve immediately.

Notes

Tip 1: For a vegetarian version, replace the sausage with 1 cup of cooked quinoa and 8 oz of sautéed mushrooms.
Tip 2: Feel free to add 1/2 cup of shredded Gruyère or Parmesan cheese to the filling for extra flavor.
Tip 3: The filling can be made a day in advance to save time. Store it in an airtight container in the refrigerator.
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